Raw sweets are my favourite, though in the cooler months I often crave a baked biscuit. A blondie is actually a blond brownie, as it resembles a chocolate brownie. Cooks substitute vanilla for cocoa/cacao and it contains brown sugar or brown coconut sugar for vegans.
The method is different for this butterscotch blondie recipe with chocolate chips. Make the butterscotch sauce, add it to the flour mixture, pour half the batter into a cake tin, scatter over the vegan chocolate chips and spread on the remaining batter. I first saw it made like this by Claire Ptak of @violetcakeslondon to make a traditional blondie, which I’ve adapted to make a vegan blondie. I prefer to eat them the day they are made. There’s something extra delicious about baked goods on the day they’re baked.
BUTTERSCOTCH BLONDIES W CHOCOLATE CHIPS
V, DF, RSF, DF
21 cm /8 inch square cake tin
½ cup vegan butter
¼ cup almond milk
¾ cup coconut sugar
2 tablespoons vanilla extract
¾ cup spelt flour OR for GF, rice flour
¼ almond meal
1 teaspoon ground cinnamon
pinch Himalayan salt
½ - ¾ cup vegan chocolate chips
Preheat the oven to 180’C/350’F/Gas mark 4. Prepare a cake tin by lining with baking paper. Over medium heat, melt vegan butter in a saucepan. When melted, stir in coconut sugar and almond milk. Bring butterscotch mixture to a low boil and simmer for 5 minutes for it to slightly thicken. While the butterscotch sauce is simmering, sift flour, cinnamon and salt into a bowl. Remove from heat, add vanilla extract and stir. Pour into a bowl and allow to cool. Add the slightly cooled butterscotch sauce and stir to combine. Spoon half the batter into a prepared cake tin and spread the batter. Sprinkle chocolate chips over the batter and spoon the remainder of the batter over the chocolate chips. Bake the blondies in the oven for 23-25 minutes. Set the cake tin on a wire rack for 10 minutes, afterwards, lift the baking paper with the blondies onto the wire rack to completely cool. Cut into squares. Enjoy!